Asian pears are a cross between apples and pears — juicy like a pear, but crisp like an apple. The round shape resembles an apple, but the brown skin more closely looks like a bosc pear. And unlike their pear-cousin, the flesh is firm when ripe.
Though they are good eating, I typically use them in a sauce — for Salt -n Pepa shrimp or with Avocado-Lemongrass Springrolls.
1 lb. shrimp, peeled and deveined
2 tbs. corn starch
2 tsp. salt
1 tsp. sugar
1/4 tsp. Sichuan pepper
1/8 tsp. five spice
2 scallions, cut into rounds
2 serranos or Thai chilies, cut into rounds
1 tbs. oil
Toss shrimp in corn starch.
Heat a large sauté pan over a high flame. Add oil. Add shrimp and sauté for 2 minutes, or until they begin to turn pink. Add spring rolls to pan.
Sprinkle in spice mix (you will have extra) and coat shrimp with spice, scallions and chilies.
Asian Pear Sauce
1/4 cup dashi or water
1/4 c. soya,
1 tbs. sugar
1 – 2 Asian pears, cored (no need to peel)
1 tsp. chili paste
1 1/2 tbs. mirin
2 tsp. rice vinegar
zest and juice of 1/2 lemon
1/4 cup toasted sesame seeds
2 tsp. sesame oil
Put everything in a blender and puree.